In the Kitchen with Cristina Callesen
Since she could reach the kitchen counter, Cristina Callesen has been involved in cooking. “I’m not a chef, but I put my body, soul and heart in every dish I prepare and that is what makes it so good!” she smiled. “I am not afraid of using different ingredients or
trying new things.”
Originally from Mexico, Cristina moved to Texas to attend college. Six years ago, she received her degree in dietetics and met her husband, Matt. “I enjoy reading about health, fitness, nutrition and food, which are my true passions in life,” she explained. “I love all aspects of food, not just cooking, but getting all five senses involved in it. I also love exercising and the feeling that it gives you afterwards. I guess I need it after all the food I eat!”
SALAD NICOISE
A fresh and tangy salad to enjoy any day of the week!
2-4 tuna steaks
2-4 eggs
1-2 cups green beans, freshly cooked
1 14-oz. can artichoke hearts
14-oz. can black olives (Use ½ of the can.)
lettuce: butter lettuce or spring mix or green leaf (your choice)
2-4 Roma tomatoes, cut in wedges
MUSTARD VINAIGRETTE DRESSING:
2-3 garlic cloves, minced
1 cup white wine vinegar
3 Tbsp. Dijon mustard
2 cups olive oil
salt and pepper, to taste
Grill or sear tuna steaks. Boil eggs about 8-10
minutes. Steam or cook green beans; blanch and
cut into 1-inch pieces. Drain artichoke hearts
and olives. Assemble salad once all ingredients
are ready and cooled. You can do it all together
for a big feast or in individual portions. On a bed
of lettuce, add your green beans, tomatoes,
artichokes and olives. You can go ahead and mix
it together and then add tuna steaks or canned
tuna on top; place hard-boiled eggs in halves. To
prepare dressing, put minced garlic in a bowl.
Add vinegar and mustard; whisk. Add olive oil
slowly; keep whisking until you have incorporated
all the ingredients and the dressing becomes
creamy. Add salt and pepper to taste. Recipe
quantities can vary, depending on your taste.
Drizzle with dressing and enjoy!
BEAN SALAD
This is a salad packed with fiber!
1 16-oz. can red kidney beans
1 16-oz. can garbanzo beans
1 16-oz. can black beans.
2 tomatoes, chopped
1-2 cups green beans, freshly cooked, cut into
1-inch pieces
1/2-1 cup carrots, celery, bell peppers or
cucumbers (or your combination preference), chopped1/2 cup red onion, chopped
1 bunch cilantro, chopped
3 Tbsp. fresh-squeezed lime juice
olive oil, to taste
balsamic vinegar, to taste
salt and pepper, to taste
Drain and rinse all the beans; combine with
remaining ingredients, except oil and vinegar.
Drizzle olive oil and balsamic vinegar to taste,
about 1/2 cup of each. Add salt and pepper to
taste. Quantities on the fresh vegetables can vary.
COUSCOUS SALAD
2 cups of couscous
olive oil, to taste
1 clove garlic, minced
3-4 oz. feta cheese, cubed
1/2 cup spinach, chopped
salt and pepper, to taste
1 zucchini, chopped, steamed and blanched
1 yellow squash, chopped, steamed and
blanched
1/2 cup chopped carrots steamed and blanched
1/4 cup red onion, chopped
Cook couscous until tender. (Do not let it cook
for too long, or it can get mushy.) Drain couscous.
Add a few drizzles of olive oil, garlic, feta
cheese, spinach and salt and pepper. Let it sit
while the zucchini, squash and carrots are being
steamed. Once zucchini, squash and carrots are
steamed and blanched, add to couscous with
onions. Toss one more time and enjoy hot or cold!
POPEYE JUICE
2 cups fresh Spinach
2 oz. fresh wheat grass (if available)
1 cup fresh-squeezed orange juice
Combine ingredients in blender; blend until
smooth. You can adjust the ingredients to best
suit your needs and taste. As weird as it sounds,
this is a very tasty juice. This liquid form of iron,
in combination with the vitamin C, gives you
quick absorption of all the nutrients.
PEANUT BUTTER AND APPLE WRAP
1 whole-grain wrap or tortilla
1-2 Tbsp. peanut butter
1/2 apple (any kind), thinly sliced
Spread peanut butter on wrap; add sliced apples
and roll. You can enjoy this as a breakfast or
snack. It will take care of your sweet tooth and
hunger!
HAM/TURKEY, PRUNE AND CHEESE WRAP
2 thin ham or turkey slices
1 whole-grain wrap or tortilla
4 pitted prunes
2 oz. fresh cheese (fresh mozzarella, panela, etc.)
Place 2 slices of meat on wrap; add prunes in a
line then cheese along the prunes. Wrap and
enjoy! This combination wrap (sweet and
savory) satisfies your hunger, takes care of your
sweet tooth and is full of fiber, plus you can
enjoy the cheese with no regrets!
FANCY SALMON BREAKFAST WRAP
2 Tbsp. Greek, non-flavored yogurt.
1 whole-grain wrap or tortilla
1 tsp. Mrs. Dash
1 tsp. dill
2 oz. smoked salmon
1 tsp. red onions, chopped
1 tsp. capers
salt and pepper, to taste
Spread yogurt on middle of the wrap. Sprinkle
seasoning and dill. Add thin slices of salmon on
top of yogurt. Sprinkle red onions and capers;
add salt and pepper to taste and roll. More
herbs and spices can be added, if desired. Once
rolled up, cut in pinwheels for a fancier treat!
— By Faith Browning
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